The aim of this study was to extract avocado oils using the laboratory method (Soxhlet) and the artisanal method. To achieve the research objective, an artisanal oven was used to dry the avocado pulp and a device was adapted for artisanal oil extraction. The oils obtained by hand were compared to those extracted in the laboratory on the basis of organoleptic, physical and chemical analyses. The following parameters were assessed: colour, density (d), saponification index (IS), iodine index (II), acidity index (IA), ether index (IE), peroxide index (IP) and unsaponifiable matter. Volumetric methods were used for the quantitative determination of these indices. The oil analyses were carried out in duplicate and the following results were obtained: The oils extracted in the laboratory and by hand showed a dark green colour. With regard to the physical and chemical parameters, the following averages were obtained: density - laboratory oil (OL): 0.912 g/cm3; artisanal oil (OA): 0.911 g/cm3; -acidity index OL: 5.609 mg KOH/g; OA: 4.515 mg KOH/g; -iodine index OL: 88.706 g I2/g; OA: 82.357 g I2/g; -saponification index OL: 190.68 mg KOH/g; OA: 189.14 mg KOH/g; -ester index OL: 185.071 mg KOH/g; OA: 184.62 mg KOH/g; -peroxide index OL: 10.12 mEqO2/kg; OA: 9.89 mEqO2/kg; -unsaponifiable matter content OL: 1.506%; OA: 1.5204%.